The century illustrated monthly magazine (1882) (14779320011)

Identifier: centuryillustratv40n1newy (find matches)

Title: The century illustrated monthly magazine

Year: 1882 (1880s)

Authors:

Subjects: American literature

Publisher: New York : Century Co.

Contributing Library: Lincoln Financial Foundation Collection

Digitizing Sponsor: The Institute of Museum and Library Services through an Indiana State Library LSTA Grant

Text Appearing Before Image:

ter and certain spices, into a frothor foam. It has been thought by some authori-ties that the name Chocolate has reference inpart to the noise made by these stirrers as theyare rapidly whirled in beating up the foam. Starting from this point, it may be instruct-ive to trace some of the changes which havetaken place in the preparation of Chocolatesince the publication of the earliest records ofits use. The seeds of the Chocolate-plant are bornein pods, well represented in the accompanyingillustration taken from one of the early workson the subject. No. I exhibits the ripened pod,5 and 6 the fruits in different stages of growth.No. 2 shows the pod cut open, and displays someof the seeds, while 3 and 4 are the seeds them-selves, the former in its natural state, the latterwith the seed-coats removed. One of the strik-ing peculiarities of the mode of growth is wellshown in the old engraving, namely: the develop-ment of the flowers and fruit on the old branchesand even on the trunk itself.

Text Appearing After Image:

In the preparation of the seedsfor market, there has been ap-parently very little change sincethe earliest times. The seedsare first of all allowed to fer-ment, and by this process theylose the slight bitterness whichthey possess when fresh. Afterfermentation, they are carefullydried, in which condition theybear transportation very well. The first stage of manufactureto-day does not differ in its essen-tial principles from that whichwas earliest employed: the seeds,or as they are technically knownthe beans, are roasted, bywhich process the shell of theseed becomes easily detachablefrom the kernel, the part used.The roasted kernels are nextground. In the early process employedby the Mexicans and other in-habitants of warmer America,the same flat stones on whichtheir maize was ground wereused for the grinding of theroasted seeds of Chocolate. Thecurious engraving of one of thesesimple mills, taken from the samework which contained the pic-tures of the stirrers, will showthe method of us

century magazine 1890 book illustrations botany horticulture agriculture fruit culture ultra high resolution high resolution images from internet archive old magazines archive germany

1882

Lincoln Financial Foundation Collection

http://commons.wikimedia.org/

public domain